- 600 grams Butternut squash (pulp)
- vegetable stock
- 2 Tbsps Crème fraiche
- freshly ground peppers
- Nutmeg (freshly grated)
- 2 tsps butter
- 1 handful parsley
- 4 Tbsps lemon juice
- cold-pressed olive oil
- 2 large Fennel
- 1 zucchini
- 2 Tbsps pecorino romano
- 350 grams pre-cooked Lasagne noodle
Preheat the oven to 200°C (approximately 400°F).
Dice the pumpkin and add to a pan. Cover with enough vegetable stock so that the pumpkin is barely covered. Cover and simmer for 15 minutes over medium heat, until soft.
Pass the pumpkin through a fine strainer, reserving the liquid. Season the pumpkin with salt, pepper, and nutmeg. Mix in the creme fraiche and the butter, then puree with an immersion blender and set aside.
Rinse, trim, and finely dice the fennel. Blanch for 6 minutes in boiling salted water, then drain well. Rinse the zucchini, coarsely dice, blanch for 5 minutes in boiling salted water, and drain well. Puree the fennel and zucchini with the lemon juice, parsley, and 2 tablespoons of olive oil. Stir in the pecorino cheese, and season to taste with salt and pepper.
Grease a baking dish with butter, then line with the lasagna noodles. Thin the pumpkin puree with 1-2 tablespoons of the reserved vegetable broth. Top the noodles with a layer of the pumpkin puree, then top with a layer of the vegetables. repeat the layers, finishing with a layer of the pumpkin puree. Top the dish with a few knobs of butter.
Bake in the oven for 30 minutes, until golden brown. Remove from the oven and let rest for 15 minutes. Cut into pieces, and serve while still warm.